At Shrub Oak International School, we take full advantage of the changing seasons in beautiful, Hudson Valley New York to engage our students in hands-on learning experiences that connect them to nature and their surroundings. This autumn, we are excited for the return of seasonal apple and pumpkin picking trips, providing students with the opportunity to participate in an immersive farm-to-table process. These trips not only serve as an enjoyable outdoor activity but also introduce students to the importance of sustainability, agriculture, and nutrition.
During these trips, Shrub Oak students visit local orchards and pumpkin patches where they learn how apples and pumpkins are grown and harvested, in addition to learning about New York’s incredible array of apples. By actively engaging with the picking process, students develop a deeper understanding of where their food comes from and how it moves from the farm to the kitchen. These experiences are essential for reinforcing sensory, motor, and social skills, as well as fostering independence and confidence. The tactile experience of selecting produce directly from the source also provides a sensory-rich activity, an essential aspect of Shrub Oak’s individualized therapeutic educational approach.
After gathering their apples and pumpkins, students enter the Shrub Oak Life Skills’ kitchen, where the real transformation begins. Our Campus Life staff collaborate with students to teach them a variety of cooking and baking recipes that utilize the freshly picked produce. From learning how to make classic dishes like apple pie and pumpkin bread to trying out new and creative recipes such as apple crisps and roasted pumpkin, students experience the full journey of preparing seasonal foods from scratch. These activities not only help students build practical skills in the kitchen but also encourage teamwork, communication, and the development of important life skills, such as following instructions, measuring ingredients, and maintaining a clean workspace.
This initiative also complements Shrub Oak’s holistic, transdisciplinary approach, integrating elements of nutrition, science, and even math into a single experience. Students measure ingredients, learn about the nutritional value of the local produce they picked, and explore how cooking changes the properties of food. These lessons teach much more than cooking skills, teaching students to appreciate the effort that goes into producing healthy meals, while also promoting the benefits of mindful eating, nutrition, and, of course, delicious flavors!
By connecting farm-to-table practices with seasonal traditions, we are reinforcing the idea that food can be both nourishing and enjoyable, and that the process of creating a meal can be as rewarding as the final product. The apple and pumpkin picking trips also emphasize the importance of local, seasonal produce and demonstrate how simple ingredients can create a wide range of delicious and nutritious dishes.
These autumn activities exemplify the hands-on, experiential learning opportunities that define Shrub Oak’s approach to education. By incorporating the beauty and bounty of the season into our curriculum, we ensure that students gain valuable skills while having fun and making meaningful connections with their peers and the environment. As students continue to learn and grow at Shrub Oak, our anticipated, seasonal activities remind them of the interconnectedness between food, nature, and community, helping to build lifelong healthy habits and a lasting appreciation for the natural world.
